EGG TAGLIATELLE WITH BROAD BEANS WITH THREE TEXTURES

A recipe with a simple realization, characterized by the skilful play of textures that each taste reveals little by little. To create this tasty variation are the broad beans processed on three levels of preparation: creamy in a pesto that envelops the tagliatelle, crunchy obtained from dehydration and whole sautéed in a pan. The choice of tagliatelle is given by the desire to use a pasta shape capable of retaining and becoming one with the sauces. For the elegant and refined plating, the pasta is shaped into the shape of a nest and completed with thyme flowers, which give an additional touch of scent and personality. Note, to create the shape of the nest, and maintain it longer before serving, you can help yourself with the pastry cutter.

INGREDIENTS 

250 g of egg tagliatelle

400 g of broad beans, cleaned and peeled

2 shallots

50 g extra virgin olive oil 

Salt and pepper

For the pesto (in addition to the broad beans)

50 g grated Parmesan cheese

30 g peeled almonds

40 g extra virgin olive

oil 

Salt

For the finish

Thyme flowers or other edible flowers

PREPARATION

The first step should be done with the entire amount of beans indicated in the ingredients. If you are using fresh broad beans, remove them from the pod and blanch them in boiling salted water for about 1 minute. If, on the other hand, you have frozen fava beans, soak them in boiling water for 1 minute immediately after thawing. Remove the skin and divide into three equal parts. A part will be dehydrated in the oven at about 50° C until completely dehydrated. A second part should be gently sautéed in a pan with oil and shallots, seasoning with salt and pepper before cooking the pasta. The last part will be used to prepare the Fava Bean Pesto. Prepare the Fava Bean Pesto, using 1/3 of the blanched Fava Beans. Blend with the grated Parmesan cheese, peeled almonds, extra virgin olive oil and a little salt, if it is too thick, you can add more oil or possibly a drop of cold water. Cook the pasta in plenty of salted water, drain al dente and season with the fava bean pesto off the heat. Then add the fava beans previously sautéed in the pan. Take a plate and with the help of tongs and a ladle create a nest that will be placed in the center of the plate. For convenience, you can use a cylindrical pastry cutter to place the nest inside. Finish the serving with the dehydrated broad beans, extra virgin olive oil and finally some thyme flowers or other types of edible flowers.